So Why Not Peanutbutter Sauce?
 

Had peanutbutter and chocolet icecream with the kids last night and thought how great would it be to have peanutbutter sauce! That way you could put it on top of all sorts of flavas and if you spiced it could be warmed up and used as a peanut sauce on chicken?

We go through a jar of peanut butter everyother day in our house. My boy eats it out of the jar.

So way not have it in a squeezable bottle the way chocolet and butterscotch and carmel are available?

Find some satay peanut sauce. There are recipes out there for it which use peanut butter.

Oh, and in some parts of Europe, peanutbutter is more 'highend' than we think of it. PB&J would be just weird to them. Mmmmm. Have had one of those in a while.

Mmm, I'm thinking Thai food now.

What makes peanut butter soft in the first place? Oil in the nuts and added oil in peanut butter. If you added more oil to make it flow, it would be too oily. We have all tasted the organic stuff not mixed properly..

So Lube, this really is a question for you..

What could be added to lower viscosity without adding much more oil?? And how could you keep it homogenized??

peanuts go great with strawberries and vanilla icecream.

/ J

nasi pecel is da bomb diggity.

You couldn't leave it on the table at restaurants next to the ketchup...

http://forums.pelicanparts.com/showthread.php?s=&threadid=253645&highlight=peanut +allergies

hmmm, my expertise is in heavy equipment lubrication but if I was gonna wake this flow I would do a few things.
1) make sure the peanut particles were very small - milling might be in order. Processing may solve the problem.
2) adding more oil may mess with the taste but there are other ingrediants that are used in food stuff that might do the trick. Prehaps a light corn syrup or a peanut oil/water emulsion. I would have to research it.
3) Prehaps if the viscosity could be brought down to a flowible level at ambient temp, then just have it in a microwavable container and serve warm. The viscosity will decrease upon heating.

If I can't have chunky sauce, I'm not interested.

Hell they can figure out Aquafresh and how to keep the colors seperated. I guess the world is not ready for this.

Anyone else ever hear the story about the PT boat crew that wound up lubing a propeller shaft with peanut butter because they ran out of grease?

It would work great but it would wash out pretty easy. Veg oil, nut oil and seed oils are great lubricants and in many cases very resistant to oxidation.

skippy is already making millions on this stuff

http://www.peanutbutter.com/squeezeproducts.asp

http://forums.pelicanparts.com/uploa...1136418220.jpg

But thats just peanutbutter, I'm talking about peanutbutter sauce. Like a syrup but peanut flavored - something that can flow, pour, drizzled on icecream and be rubbed all over your wifes...opps! Sorry guys.

Heat is your friend...

You might consider....cream...mix the peanut butter with cream...and heat....low heat...

Mix it with maple syrup. Mmmm.:)

pop it in the microwave 5-10secs perfect for icecream and what ever your wife likes

Is this part of your perfect diet?

Yup, any known downside?

FWIU, when the typical peanut butter is made the peanut oil is extracted and sold off. It is then replaced with other oils...Palm and other less expensive vegatable based oils.

I make a tasty sauce out of peanut butter mixed with chocolat chips. Heat the chips in the micro until they look wet (that means they can be stirred), mix in the peanut butter (I prefer chunky) and put it on ice cream. Of course there are probably millions of people out there who do the same thing. It's not strictly peanut butter, but it sure is tasty.